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Scallops and Vegetables in Tarragon Cream
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| Ingredients - |
1 pound Fresh Asparagus, trimmed and cut in 1" pieces
2 tablespoons Butter
2 cups Fresh Shelled Peas
Salt and Fresh Ground Pepper
2 tablespoons chopped Fresh Tarragon
1 tablspoons Extra Virgin Olive Oil
1 1/2 pounds Large Sea Scallops
1 cup Half and Half
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| Preparation: |
| Blanch the asparagus pieces in salted boiling water for 4 minutes.
Plunge in ice water to stop the cooking and preserve the bright green color. Melt 1 Tbsp butter
in a frying pan over medium-high heat, add the peas and drained aspargus pieces; season with
salt and pepper, sprinkle with 1/2 Tbsp of tarragon and sauté 3-4 minutes. Transfer
to four serving plates, setting the vegetables on one half of each plate and keep warm. In
the same skillet, over high heat, add the remaining butter and vegetable oil. Pat the scallops
dry and sprinkle with salt and pepper. Add scallops to the skillet and cook until brown at
the bottom, about 3 minutes. Turn the scallops over and cook until opaque in center, about
one more minute. Transfer to a plate and keep warm. Reduce heat to medium-high, add the half
and half and reduce, stirring frequently, until sauce thickens, about 3 minutes. Add the remaining
tarragon and check seasoning. Spoon sauce on the other half of the serving plates, next to
the vegetables and arrange the scallops on top of the sauce. Serve immediately. |
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